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Mango Sassy!

Here is an easy, cool refreshing drink for your long, hot summer days! This drink first appeared in “eat, drink & be vegan“, and I have given you a few ‘extras’ for variety in today’s post.

This “Mango Sassy” is my adaptation of the Indian drink ‘Mango Lassi’. Instead of using soy or another non-dairy yogurt in this drink, I opt for lime juice to deliver that edge of tang in an otherwise creamy, cool beverage.

Depending on what type of non-dairy milk you are using, this drink will not be overly sweet – it will only have the natural sweetness from the frozen or fresh mango. So, adjust the sweetness to taste adding pure maple syrup or agave nectar – or frozen banana – and also try adding other frozen fruit to the mix (suggestions below).

In a blender combine mango, milk, lime juice (starting with 4 tsp), and ice cubes and blend until smooth. Taste test, and add more lime juice or maple syrup if desired. Pour into individual glasses with a few ice cubes and serve. Makes 2-3 servings.

Note: If you keep frozen banana chunks in the freezer (as I do!), try adding 1/2 cup – either as a substitute for part of the mango, or in addition to the 1 cup of mango chunks. If you are using full cup of mango plus the banana, you will need a little more milk to thin.

Mango-Sassy-Twist!: Try adding a handful of frozen raspberries in addition to the mango. Raspberries and mangoes are a heavenly combination bursting with summer flavor! You can also substitute some fresh peaches or nectarines for the mango (in full or in part).

My husband made the mango sassy 2 months ago for the first time, and I have been hooked on it ever since. I used to love a mango lassi of course, but I was never able to replicate it well. And I think in Indian restaurants they use sweetened canned mango (here in the US). So, this mango sassy is my dream! I make it for breakfast, dessert (it can be like a pudding almost) and anytime of the day. Fabulous recipe!

Hi Tiffany! I had started to reply to you on fb today and then lost the contents of my message!! argh. So, I’m glad you dropped a line here as well. 🙂 For the pancakes – certainly substitute almond milk – it’s my fave non-dairy milk for cooking & baking. If you use plain, sure add about 1/4 tsp of vanilla. I wouldn’t add any sweetener, I generally don’t add sweetener to pancakes b/c by the time the syrup or other toppings are added it’s sweet enough. Plus, I find they can become sticky on the pan. So, just add the touch of vanilla. And, for the flax – can she have chia seed? If so, I’d substitute 1/2 tbsp of ground chia for the flax (you need less ground chia for ground flax, it’s far more abosrbent). And – by all means – use the blueberries!

Hope that helps, and sorry I didn’t get to you sooner. After I lost the reply I had to get back to mom duties. 😉

AND… SOOOO pleased you loved the muffins! Yay!!! Great to hear about the peanut sauce too – makes me very happy that you are enjoying the recipes. Good luck with the pancakes!